By ChEnected Guest on Aug 27, 2012 1/2 in the series Chemical Engineering in the Kitchen Engineering Flavors and Bridging Cultures Aug 27, 2012 . by Gordon Ellis Winnette McIntosh Ambrose, a chemical engineer and National Institute of Health scientist specializing in vision research, shows the adaptability of her engineering degree by taking on both the lab and the kitchen. Read more about how this MIT graduate balances a scientific career with a successful baking business in Washington, D.C., in this first article in a series about chemical engineering and chemistry in the kitchen. 2/2 in the series Chemical Engineering in the Kitchen Kitchen Biochemistry – Fermented Foods Sep 18, 2012 . by Robert Szczesniak Fermentation once provided a valuable method of preserving perishable items, providing nutritious food throughout the year. Read more about these wonderful biochemistry experiments (zymology) that eventually turned into delicacies around the world, thanks to sugar and strains of local bacteria and yeast.